Description
Juicy, flavorful, and so easy—these slow cooker BBQ meatballs simmer in a tangy-sweet sauce made with BBQ sauce, onions, and a splash of Italian dressing. Perfect for weeknight dinners, meal prep, or game day appetizers!
Ingredients
- 1 large egg
- 2 pounds (907g) 93% lean ground turkey*
- 2/3 cup (40g) panko breadcrumbs
- 3 cloves garlic, minced (about 1 Tablespoon)
- 2 teaspoons dried oregano
- 1 and 1/2 teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon freshly ground black pepper
- 1 medium sweet onion, sliced
- 1 and 3/4 cups (420g) BBQ sauce*
- 1/2 cup (120g) store-bought or homemade Italian dressing
- 1 Tablespoon olive oil
Instructions
- Beat the egg in a large mixing bowl. Add the ground turkey, panko bread crumbs, garlic, oregano, salt, paprika, and pepper. Mix everything up just so the ingredients are combined—avoid over-mixing, which can make the meatballs tough.
- Roll the mixture into balls, about 1.5 heaping Tablespoons or 40g each. Place all rolled meatballs on a large baking sheet.
- Place the onion slices in the bottom of the slow cooker, then top with half of the BBQ sauce and half of the Italian dressing (the rest will go on top).
- Coat a large skillet with the olive oil and bring to medium-high heat. Lightly brown the meatballs in batches for about 1 minute on each side. (Do not skip this step! Locks in the flavor and helps set the shape so the meatballs do not fall apart.) Layer the meatballs into the slow cooker as you’re browning each batch. Once all browned meatballs have been added to the slow cooker, pour the remaining BBQ sauce and Italian dressing on top.
- Cover and cook on low for 5 hours or on high for 3 hours. Serve warm with sauce and onions.
- Store leftovers covered tightly in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Prepare meatballs through the browning step; cover and refrigerate for up to 1 day or freeze up to 2 months. Add to slow cooker and cook as directed. OR you can fully prepare 1 day in advance, refrigerate, then cook in the slow cooker on low for 45 minutes or until warmed. Freeze cooked meatballs in sauce for up to 2 months. Defrost before reheating as desired.
- Special Tools (affiliate links): Glass Mixing Bowl | Baking Sheet | Slow Cooker (4 quarts or larger) | Large Skillet
- Meat: You can use any ground meat you prefer; I always use turkey.
- Panko: Panko is sold in most major grocery stores. I prefer panko breadcrumbs for texture, but you can use regular, whole wheat, or seasoned breadcrumbs instead. To make your own breadcrumbs for this particular recipe, you can trim the crusts from 2 slices of stale bread. Cut bread into pieces and pulse in a food processor until coarse crumbs form. Spread breadcrumbs on a baking sheet and bake at 250°F until dry, about 12–14 minutes.
- BBQ Sauce & Italian Dressing: Use your favorite BBQ sauce and Italian dressing, or try my homemade Italian dressing. These make up the sauce, so make sure you like their flavor.
- No Slow Cooker? No Problem! Add the shaped meatballs to a large skillet coated with 1 Tablespoon olive oil and sauté until browned on all sides, about 5 minutes. Place on a large baking sheet. Repeat with all meatballs since they cannot all fit into the pan at once. Turn off heat. Pour off any excess oil. In a very large pot, add the sliced onions and half of the BBQ sauce and Italian dressing. Add the meatballs and pour remaining BBQ sauce and Italian dressing on top. Turn the heat to low-medium and simmer until the sauce thickens slightly, the flavors blend, and the meatballs are cooked through, about 25–35 minutes.